Aug 20, 2013

Garden tomatoes, summer zucchini, and Asiago cheese make a scrumptious frittata that highlights the end of summer's bounty.

Summer tomatoes are abundant and delicious right now – my garden is overflowing with them! I've been enjoying them in salads and quick garden sauces, over grilled flank steak, and in my egg sandwiches. But today I wanted to make something different, using up some zucchini that I bought at the farmer's market this weekend and I came up with this delicious frittata.

What I love about frittatas is that you can enjoy them for any meal and they are so inexpensive to make. Today's leftovers from lunch are going to be tomorrow's breakfast. Perfect for meatless mondays, gluten free, clean eating and low carb diets.

Heat oil in a 10-inch skillet over medium-low heat. Stir in onion and cook until slightly golden, about 8 to 10 minutes. Add zucchini, increase heat to medium-high, season with salt and pepper and cook 2 to 3 minutes or until the moisture dries up, stirring occasionally.

In a medium bowl whisk eggs, egg whites, Asiago, salt and pepper.

Pour the eggs into the skillet making sure they cover all the vegetables. Arrange tomatoes in an overlapping pattern on top and season with salt and pepper. When the edges begin to set (about 2 minutes) move skillet to oven. Cook about 16 to 18 minutes, or until frittata is completely cooked. Serve warm, cut into 4 pieces.

Holy cow! Were you reading my mind with this one? I was just telling a coworker that I need a dinner idea that uses zucchini, tomatoes, and eggs since my fridge is overflowing with all of the above. You're awesome!

Just wanted to tell you yet again how much I enjoy your many recipes. I'm a weight watcher member and it helps so much that you include the point value on every recipe.I'm so thankful that I found your blog1

I don't have an oven proof pan, nor an oven big enough to fit a pan. So I did the whole thing on the stove as was described, then transferred the veggies from the pan, gave them a swirl in a preheated tart tray (so I didn't have to oil/butter the tray), added the egg/cheese mixture on top of that, topped it off with the tomato and stuck it in the oven a little bit longer than described (about 20-25 minutes). Worked great! Thanks for the recipe.

Made this last night for breakfast for the rest of this week...it turned out so beautiful, I almost ate some last night! :) But resisted until this morning and it was DELICIOUS! Such great flavors. Thank you for all of your amazing recipes!!!

Yum! I just made this and it was delicious! My 2 year old son is usually picky about egg dishes and he gobbled it right down! I sprinkled some extra asiago cheese on top, too. Definitely going to make again!

I made this for dinner tonight and it was delicious! I added a purple bell pepper and used parmesan because it was what I had on hand. Next time I think I'll add fresh basil too. Thank you for making my Weight Watcher' s journey so much fun!

I highly recommend this frittata recipe! It was my first attempt at making one and it turned out perfectly! I used Sargento Light Italian four cheese blend and grated parmesan romano in place of the asiago. Skinnytaste.com is my first choice for great tasting light recipes!